Boiled Raisin Cake
photo by Dorel
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 2 cups raisins
- 1 cup brown sugar
- 1 cup hot water
- 1⁄2 cup shortening
- 1 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1 teaspoon vanilla
- 2 cups pastry flour
- 1 teaspoon baking soda
directions
- In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
- Bring mixture to boiling point, cover and let simmer for 6 minutes.
- Cool to lukewarm and add vanilla.
- Add soda to flour and mix.
- Combine flour and raisin mixture well.
- Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
- This cake improves with keeping.
- -------------------------------------.
- NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I got this recipe 30+ years ago from a sister in law, but my pencil handwriting had faded on the old recipe card. So glad to get a readable copy from you. I just made it tonight, but used all-purpose flour because I was impatient to make it. I used half white and half whole wheat flour. Totally amazing results.
-
I love this type of cake but difficult to find one with the right texture. I did try this with all purpose flour and did not like the end result so next time I will search for pastry flour or try your subtitute. Also, 1 c. of sugar is too sweet (at least for our taste buds) and it can be cut back by a half if you choose. Looking forward to trying the proper flour because I know that will make a big difference. Perhaps this review will help someone else.
RECIPE SUBMITTED BY
<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>